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1
Rinse the quinoa in a strainer under cold water until the water runs clear.
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2
Bring the quinoa and the 8 cups of water to a boil in a large saucepan over medium-high heat.
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3
Reduce the heat to medium low and simmer until the white outer casings on the quinoa have popped, revealing translucent little beads, about 10 to 15 minutes.
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4
Strain the quinoa through a fine-mesh strainer set over a large heatproof bowl.
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5
Measure the quinoa cooking liquid and add water as needed to make 6 cups; set the quinoa and cooking liquid aside.
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6
Heat the olive oil in a large, clean saucepan over medium-high heat until shimmering.
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7
Add the garlic and jalapeno and cook until fragrant, about 30 seconds.
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8
Add the potatoes, cumin, and measured salt and cook, stirring occasionally, until the potatoes begin to soften, adjusting the heat as necessary so that the garlic doesnt brown, about 3 minutes.
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9
Add the reserved cooking liquid and half of the scallions and simmer until the potatoes are tender, about 12 minutes.
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10
Add the cooked quinoa, spinach, and remaining scallions and simmer until the spinach just begins to wilt, about 3 minutes.
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11
Remove the pan from the heat and stir in the feta and cilantro.
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12
Taste and season with salt and pepper as needed.
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13
Top with the chopped egg and serve.
